GrapesGrenache (50%) / Syrah (40%) / Cinsault (10%)
Terroir & viticultureALTITUDE: 400 m; SOILS: sandstone and shale. YIELDS: 20 hl / ha. VITICULTURE: Organic conversion; Manual harvesting, small crates.
Grapes destemmed and crushed. Temperature-controlled stainless steel tank fermentation with gentle pumping over and punching down. 2 - 3 weeks skin maceration. Selection of free-run juice without pressing. Racking, blending; ageing for 10-12 months: 50% stainless steel tank, 40% old barrels and 10% new barrels. Bottling dates dependent upon the lunar calendar.